From TV chef Jun Tanaka's highly acclaimed restaurant The Ninth, we bring you one delicious meat free recipe to gorge on this week.
Vegetarian Recipe: Jun Tanaka's Beetroot Tarte Tatin
Ingredients:
• 2 sprigs of thyme
• 3 cooked beetroots, cut into quarters
• 1 circular puff pastry sheet (12cm diameter)
• 25g unsalted butter
• 10g feta cheese
• 5g toasted pine nuts
• handful spinach leaves
• 3 tablespoons honey
• 150ml red wine vinegar
(Note, it is advised you have a cast iron blini 12cm pan to perfect this recipe)
Method:
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Place honey and red wine vinegar in pan and bring to the boil. Reduce the mixture by half and take of heat once ready
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Take cast iron blini pan and smear butter in centre and around edges, adding 2 tablespoons of the reduced honey and red wine vinegar mixture and two sprigs of thyme
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Lay the beetroot quarters on top of the butter and honey mixture in a fan shape laying the puff pastry circle over the top
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Tuck in the edges of the pastry using back of a spoon and make a small hole in the centre of the pastry using a sharp knife
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Place in a pre-heated oven for 14 mins at 180*C, then remove from oven to cool
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In a frying pan, melt some butter over heat and add the spinach until soft
To serve
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Spoon the cooked spinach onto a plate
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Tip the tarte tatin on to the plate, on top of the cooked spinach
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To finish, sprinkle with crumbled feta and toasted pine nuts
For more information - or to try this dish in house - please visit TheNinthLondon.com.